Kinbright Eats

Name: Peach Mango Salad
Yield: Serves 8.
Ingredients: 4 shallots, or 1/2 red onion; 2 red sweet peppers; 2 garlic scapes sliced in to little rounds; 4 or 5 peaches or nectarines sliced, about 4 cups of fruit; 2 mangos peeled and sliced; 1 clove of garlic minced or grated to a paste; Lao Gan Ma Spicy Chili Crisp; Small handful of fresh basil leaves; Genuine rice vinegar; Olive oil; Fish sauce; Salt and pepper; Lemon; Roasted peanuts

clareecameron

Aug 9

1 min read

Updated: Sep 5

Among the many joys in life, FOOD tops our list. After working hard, we love to spend time with friends and eat!

It's peach season in Niagara and the recipe below will bring some innovative flavours to your next late Summer barbecue.

Peach Mango Salad

Serves 8.

4 shallots, or 1/2 red onion

2 red sweet peppers

2 garlic scapes sliced in to little rounds

4 or 5 peaches or nectarines sliced, about 4 cups of fruit

2 mangos peeled and sliced

1 clove of garlic minced or grated to a paste

Lao Gan Ma Spicy Chili Crisp

Small handful of fresh basil leaves

Genuine rice vinegar

Olive oil

Fish sauce

Salt and pepper

Lemon

Roasted peanuts

Cut the shallots or onions, peppers and scapes, peaches or nectarines and mangos in to thin slices.

Put in to a bowl and stir with enough rice vinegar to keep fruit fresh and not drown.

Add garlic, sliced basil leaves, Chili Crisp to taste, olive oil, a few splashes of fish sauce, salt and pepper to season, and the juice from half a lemon.

Stir and let sit in the fridge for at least an hour.

Garnish with chopped peanuts.

YUM.